Skip to main content
Eric's Best Deviled Eggs
Eric’s Best Deviled Eggs
Eric’s Best Deviled Eggs

Eric’s Best Deviled Eggs

Steal This Recipe

Software (a.k.a. Ingredients)

  • 10 hard-boiled eggs
  • 4 oz cream cheese softened, because nobody likes a lumpy filling
  • 3 tbsp sour cream
  • 1 tsp Dijon mustard
  • 3 tbsp onion finely minced (your tears of joy are optional)
  • 1 tsp fresh dill minced (or more if you’re feeling fancy)
  • 3 dashes Tabasco sauce or however spicy your crowd can handle
  • 3 dashes Worcestershire sauce
  • Half and half for perfect consistency
  • Salt and pepper to taste
  • Garnish: paprika cayenne, green chile powder, or green onion

Procedure (a.k.a. The Magic)

Egg Prep Like a Pro

  1. The day before, store your eggs on their sides in the carton. This little hack helps center the yolks because symmetry is everything.
  2. When ready to cook, bring water to a full boil in a pot fitted with a steamer basket. Carefully lower the eggs into the basket (think gentle spa day, not a chaotic pool party).
  3. Cover tightly and steam on high for 12 minutes. Then, transfer the eggs to an ice bath to cool completely. Shocking, I know, but it’s the best way to avoid that unappetizing gray yolk ring.

Divide and Conquer

  1. Slice the cooled eggs in half lengthwise with a sharp knife. Precision is key here—no wonky cuts, okay?
  2. Gently scoop out the yolks with a teaspoon and place them in a mixing bowl. Set the whites aside on your deviled egg platter like the little boats they are, waiting to be filled.

The Filling that Kills It

  1. To the yolks, add cream cheese, sour cream, Dijon mustard, onion, dill, Tabasco, Worcestershire, salt, and pepper. Use a hand mixer to beat everything into a smooth, creamy concoction.
  2. Add half and half, one tablespoon at a time, until the filling reaches your desired consistency. You’re aiming for silky, not soupy. Taste and adjust seasoning because perfection takes a little tweaking.

Fill 'Em Up and Fancy 'Em Out

  1. Spoon or pipe the yolk mixture into the egg white halves. If you’re using a piping bag, prepare to feel like a Food Network star. If not, a spoon works too (no judgment here).
  2. Garnish with paprika, cayenne, green chile powder, or a sprinkle of green onion. Go wild—it’s your masterpiece!

Notes

These deviled eggs are so good they might not even make it to the serving tray before being devoured. And if they do? Prepare for people to ask you for the recipe—and the secret behind your egg yolk-centering sorcery!
Eric's Best Deviled Eggs The crowd-pleaser that’s deceptively easy to make. Sure, you could use a spoon to fill them, but a piping bag makes you look way more impressive—and who doesn’t want to feel like a culinary artist?
Eric's Best Deviled Eggs The crowd-pleaser that’s deceptively easy to make. Sure, you could use a spoon to fill them, but a piping bag makes you look way more impressive—and who doesn’t want to feel like a culinary artist?
Eric's Best Deviled Eggs The crowd-pleaser that’s deceptively easy to make. Sure, you could use a spoon to fill them, but a piping bag makes you look way more impressive—and who doesn’t want to feel like a culinary artist?
Delicious Destinations:
| | |

Organize the recipes like a boss and find exactly what you’re in the mood for.